• Margarine
  
• Fettuccine noodles
  
• 1/3 cup White wine
  
• 2 Eggs
  
• 1/3 cup Whipping cream
• Bacon
  
• Boneless chicken breast
  
• Mushrooms, sliced
  
• Fresh parmesan cheese
  
• Basil
  
• Salt to taste

In a frypan, cook the bacon, drain the fat, add chicken, about 1/3 cup of wine, and salt to taste (soy sauce works good, too, and it adds that brownish color to the sauce). Saute over medium heat. Add sliced mushrooms. Cook till chicken is done.

In a separate pan, boil fettuccine until its done and drain. Add margarine and basil. In a bowl, mix (don't beat) 2 eggs and 1/3 cup of whipping cream. Add this mixture to the noodles, stirring over low heat for about 5 minutes. Stir in chicken and sauce, and mix with the noodles. If fettuccine is too dry, add more cream. If it's too saucy, add the fresh parmesan (don't use the grated cheese, it's too powdery) -- fresh shredded parmesan from the deli works best.

Makes 2 servings.